The best way to taste the freshness of the prawns is to steam it. You can taste the sweetness of the prawn meat when you bite into it.

One of my favourite types of clams to eat is the bamboo clam. Freshly steamed and drizzled with that nice soy sauce garlic spring onion and chilli sauce. It is just perfecto.

Roast Paradises serves up some delicious mouthwatering charsiu and roast pork on a bed of springy noodles. The noodles soak up all the lovely flavour of the meat and you get a umami explosion in your mouth. Highly recommended trying when you are. In the area.

Cosy little restaurant at the rooftop of beauty world. The seafood pancake has a nice crispy exterior but bite into this and be impressed with the slightly softer texture with generous bits of seafood filling. Must order dish when you are here.

Hokkien noodles full of "wok hei" here at Seng Kee Local Delights. Very decent portion of hokkien mee for only $5.50. Add your desired amount of pork lard, spring onion and chilli to amp up the flavour. Trust me you won't regret it.

The perfect meldy of flavours of the rich savoury broth, chashu and Hakata style ramen noodles. Ippudo always manages to maintain their high standards or ramen througout all their franchises. Tip: order noodles with hard texture as it will continuously cook in the hot broth.

Slurp up the thinner Hakata style ramen with a generous serving of chashu topped at the corners of the bowl. The broth is very flavourful with a rich porky flavour which will definitely satisfy your inner ramen craving.

Feast on an assortment of sushi prepared by the skilled Sushi Chefs behind the counter. The lunch set included sujiko (Salmon Roe with the egg sack) which I enjoyed and I find to be uncommon in Japanese restaurants in Singapore.

A combination between a crossaint and a muffin. The passionfruit Cruffin at breadyard was spectacularly delicious. I like that the outer layers are crispy and flaky but a bite in the middle will get the smooth and refreshing passionfruit curd. Must try when you are here.

The thick cut of 420 days grain fed F1 kuroge washu bred wagyu with a marble score of 6 from Australia ($198) is a really flavourful and sure to be a crowd pleaser. The 1.1kg steak that is cooked on the bone can easily be shared amongst 2 - 4 people depending on your appetite. This place is one of my favourite steakhouses to go to on special occasions.

Must get the Pink Guava as this drink is really refreshing and tasty. I like that they have a variety of different choices of pearls that change on a daily basis. Tried the rock salt pearls and I loved it.

Despite how fiery the dishes look, I feel that the chinese peppers being utilized adds good flavour rather than overpowering the dish with heat.